Drinking wine in restaurants
Posted 16 March 2003 - 01:26 PM
Could you comment on how much we should worry about the second problem, please; and to what extent is it mitigated by drinking "New World" wines, which often seem to be made for younger drinking?
P.S. "Quench" was a good show - let's see more of you on TV.
Posted 18 March 2003 - 08:23 AM
I think wine markups are ridiculous. I don't buy that they are necessary for restaurant economics - if you sell 1 bottle at a 70% gross margin, it's not as good as selling 10 at a 33% gross margin. But those high prices do deter sales as much as that, if not more.
As far as no wines with bottle age, I think there are plenty of pleasurable options that don't need bottle age to be at peak, but that is a matter of taste - if you prefer to drink old wines, it is a problem. Restaurants (and many people) just can't do long-term wine storage. Cheers!